On today’s THE FOOD SEEN, we’re affected by the always -nspired Emilie Baltz, a multi-disciplinary French-American artist, who’s wild and widely ranging body of work examines how we interact with food on a cultural level. Recently her L.O.V.E. FOODBOOK, which explores our relationship between food and emotion, won the prestigious Best First Cookbook award at the Festival du Livre Culinaire in Paris. Now she readies herself for a summer in France teaching food design through SVA. You ask, “what is food design?“ Well, so does Emilie- all the time! Listen in to learn how to begin experiencing it yourself. Thanks to our sponsor, S. Wallace Edwards & Sons. Thanks to Cookies for the theme music.

"As designers, the food space is an important space to address... Within that moment you're affecting your nutrition and caloric intake, but also your emotions, politics, economics, etc." [7:00]

"We are being stimulated not by the cherry or the oyster, but it's a full body experience. And some of that might have to do with the physical aspects of the foods, but it's mostly the narrative behind them." [22:10]

"Who is in charge of food design? Marketers? Salespeople? These are things that we put in our bodies!" [32:00]

-- Emilie Baltz on THE FOOD SEEN

Meet Katrina Moore. Katrina is a graduate student at NYU's food studies program, and spent 5 weeks in Ghana recently that changed her life. She's now started a Kickstarter campaign to fund a documentary about Shekhinah Clinic, which offers free healthcare and meals to the mentally ill and handicapped of Tamale, Ghana. The film will center around the charismatic Dr. David Abdulai. After studying and practicing medicine in the United Kingdom and Austria, Dr. Abdulai returned to his hometown of Tamale with his wife, Doris, to start Shekhinah Clinic, a free clinic for anyone who cannot afford medical care. Together, David and Doris Abdulai, along with a team of volunteers, provide healthcare and daily meals to over 200 of the city's destitute. Listen to this special recording as host Leah Eden chats with Katrina about how the idea for the film came about and what her experiences were like while in Ghana. This program was sponsored by Cain Vineyard & Winery.

"The thing about making a documentary is you don't know what's going to happen until you get there! That's part of the fun and excitement - we know the story and what they do but we have no idea how they will react to being filmed." [04:00]

--Katrina Moore on HeritageRadioNetwork.org

Antonella Rana brings authentic Italian pasta to the Chelsea Market via Giovanni Rana Pastifico and Cucina! This week on Meet Your Maker, Rachel Wharton sits down with Antonella to talk pasta-making, opening a restaurant, and Italian tradition. Learn about the Rana family history and regional fresh pasta in Italy. Hear about Giovanni Rana Pastifico and Cucina's late opening due to Superstorm Sandy, and how they dealt with the potential loss of fresh food during the storm. How does fresh pasta differ from dried pasta in Italian culture? Listen in for more on seasonality, regional cuisine, and classic Italian cookware! This episode has been sponsored by Whole Foods.

"I tell my colleagues in Italy that the restaurant is my university because every single guest is a lesson about food, approach... about everything!" [7:50]

"Dried pasta is an ingredient, fresh pasta is a meal." [16:20]

-- Antonella Rana on Meet Your Maker